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A creamy, traditional Karnataka dessert made from fresh coconut milk, rice, and jaggery. This fragrant pudding, scented with cardamom and garnished with ghee-roasted nuts, is a comforting and authentic South Indian sweet.
For 4 servings
Prepare Rice and Coconut Paste
Extract Coconut Milk
Cook the Kheer Base
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A creamy, traditional Karnataka dessert made from fresh coconut milk, rice, and jaggery. This fragrant pudding, scented with cardamom and garnished with ghee-roasted nuts, is a comforting and authentic South Indian sweet.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 316.24 calories per serving with 2.19g of protein, it's a moderately challenging recipe perfect for dessert.
Prepare Jaggery Syrup and Combine
Finish the Kheer
Temper and Serve
Add a pinch of edible camphor (pacha karpoora) at the very end for a traditional, divine fragrance often found in temple prasadam.
For a thicker consistency and nutty flavor, add 1 tablespoon of white poppy seeds (gasagase) while grinding the rice and coconut paste.
Replace regular jaggery with palm jaggery (karupatti) for a deeper, more earthy and molasses-like flavor profile.
Along with cashews and raisins, fry thin slivers of dried coconut (copra) in ghee until golden for an extra layer of coconut flavor and texture.
Fresh coconut milk is rich in medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested by the body and can provide a quick source of energy.
Jaggery is an unrefined sugar that retains more trace minerals like iron, magnesium, and potassium compared to processed white sugar, offering a slightly more nutritious way to sweeten desserts.
This dessert is made entirely from rice, coconut, and jaggery, making it naturally free from gluten. It's an excellent sweet option for those with celiac disease or gluten sensitivity.
One serving of Kayi Halu contains approximately 340-360 calories, primarily from the coconut milk, jaggery, and ghee. The exact count can vary based on the fat content of the coconut and the type of jaggery used.
Kayi Halu is a traditional dessert and should be enjoyed in moderation. While it is high in calories and sugar, it uses natural ingredients. Coconut milk provides healthy fats (MCTs), and jaggery contains more minerals like iron than refined white sugar. It is also naturally gluten-free.
Yes, for a quicker version you can use canned coconut milk. Use about 1.5 cups of full-fat coconut milk for the 'thick extract' and 1.5 cups of light coconut milk or water for the 'thin extract'. However, the flavor and aroma of freshly extracted milk are far superior and more authentic.
Curdling is a common issue caused by the acidity of jaggery reacting with hot milk. To prevent this, always turn off the heat and let the cooked rice-milk base cool down for a few minutes before you stir in the jaggery syrup. Gentle heat is key.
You can store leftover Kayi Halu in an airtight container in the refrigerator for up to 3 days. It will thicken considerably when chilled. Serve it cold, or reheat it gently on the stovetop, adding a little water or milk to loosen it to your desired consistency.